With breaded egg yolk you can surprise your guests. The small but fine delicacy ends up as a topping on canapés, for example.
The trick is to freeze the yolk for at least an hour, says cooking instructor Robert Opitz. If the egg yolks are hard, you should carefully squeeze them out of the silicone mold and bread them quickly, according to the German Press Agency (dpa) "To do this, I pull them through a beaten egg and turn them in breadcrumbs," says the chef.